Coconut Flour Dusted Calamari

05/21/2012 2 Comments

It’s almost summer her in Arizona, and we are looking for lighter, but satisfying lunches like this great tasting coconut flour dusted calamari.

Server this with some of your favorite light white wine, we prefer Arizona Stronghold Tazi as a pairing.

This is so easy to make and will make you and everyone happy!

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The best part of this dish is that you can improvise as you see fit to make it work.

  • we made about 15 tentacles, but you can make tentacles and body if you like
  • in a mixing bowl, add:
    • 1/2 cup of coconut flour
    • sea salt to taste
    • fresh cracked pepper to taste
    • 1/8 cup of fresh finely chopped cilantro
    • pinch of cayenne (0nly for the brave)
  • get 1 cup of coconut oil and heat to medium in a wok type pan, heat to high, but be careful when emerging the calamari, they will spit oil, cover with a spatter catcher
  • 1/2 lemon juice for the end to sprinkle

Add all ingredients together in a bowl and stir well, fold calamari in and shake off well before frying it – be careful not to get too much coconut flour into oil, as it will make then soggy NOT crispy.  Slow fry better, always!!!

Enjoy and live well! Jo n Henry

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Cabbage Roulades with Sauerkraut

04/30/2012 2 Comments

This is a dish the I grew up with in Austria that my mom used to make for me all the time.  She learned this dish from my Croatian grandmother, and it is a fantastically balanced and the acid is perfect.  This is a childhood favorite for me that has remained in the top dishes for me. Cook this dish ahead for dinner guests and amaze them.

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Mom, Vielen Dank und ich Liebe und Vermisse Dich!

Ingredients for the Roulades:

  • 1 large head of fresh green cabbage
  • 3 lbs grass-fed ground beef
  • 1/4 cup of organic sweet rice (we used Haitai) *** Precook the rice
  • 1 small yellow onion, finely chopped
  • 3 large cloves of garlic, finely chopped
  • Sea salt and black pepper to taste
  • 1/4 tsp of caraway seed
  • 1/2 tsp of marjoram (activate by rubbing the herb between your palms)
  • 1 pinch of cardamom seeds

Ingredients for Sauerkraut:

  • 2 lbs of sauerkraut, wash very well otherwise it will be too sour
  • 1 large yellow onion, sliced
  • 3 thick slices of bacon, chopped
  • 1 tbsp of coconut oil

Preparation for Roulades:

Heat salted water in a large pot to boil. Cut the stem of the cabbage head out, keep the leaves; so carefully cut out the stem…. place head of cabbage into boiling water and boil until you see the leave becoming softer and a little translucent. Now carefully peel one leaf after the other off and place to the side.

While your water is boiling, mix all ingredients above (not the cabbage head) well, and let it rest.

Use the same large pot for the sauerkraut: On medium-high heat coconut oil and chopped bacon until slightly roasted and sliced onion. Sautee until nicely wilted and glossy. Now add the washed and well-drained sauerkraut and stir well, reduce heat to low.

Take one cabbage leaf at a time and fill it with an egg size meat mixture. Here is how to roll it: Start with the thicker side of the leaf and fold over once, then fold in the left and right sides and roll it to the end of the leaf and secure with a toothpick. Place one after the other into the sauerkraut. Cover each Roulade with sauerkraut and alternate. Bring to a boil one more time, cover, reduce heat to low and simmer for 2 hours.

…and now, just enjoy!

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Liver Dumplings for Soup (Leberknoedel)

03/06/2012 4 Comments

Today, I’d like to share a personal all time favorite of mine since childhood, Leberknoedel, aka Liver Dumplings. These are so incredibly easy to make and offer a nutritional punch like little else. Check out how nutritious liver is.

In this case we used chicken liver, but you could use veal or good grass-fed beef liver too.

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Ingredients:

  • 4 pieces of chicken liver
  • 1 clove of garlic
  • 1 large shallot
  • 1 egg
  • 1 pinch of sea salt
  • 1 pinch of fresh ground black pepper
  • 1 pinch of marjoram (activate by rubbing the herb between your palms)
  • 1 tbsp coconut flour

Here’s how you make it:

Add all ingredients with the exception of the egg and coconut flour, and mix well with hand blender. Now fold in egg and flour and allow to sit for about 30 minutes.

When the liver has settled, add the dumplings with a spoon to your favorite soup. While soup is boiling add dumplings and then cover and reduce heat and let simmer for 10 minutes. This is one of my favorites, enjoy! J:-)

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Lechona, Colombian Stuffed Pig

02/21/2012 Leave a comment

This is a continuation of our Colombian trip this past New Years. This is a traditional dish that is served for special occasions, this time it was served for New Years. It’s originally from the Tolima region of Colombia, but we were staying in Cundinamarca next door in the town of Tocaima.  This popular dish consists of a whole pork stuffed with rice, peas, potatoes and spices, cooked in a brick oven for about ten to twelve hours.

Not totally Paleo, but we thought it was awesome to share. The Svendblad’s would Paleoize it and it would be even better.! :-)

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Liver Filet Potato Flour Crusted

01/17/2012 5 Comments

Hey, we are finally back from our vacation and there will be a few great Colombian rites and recipes shared in short order…  Henry and I do thank you for all of your allegiance and support in 2011.

You know how much we love liver and how important it is to have at least once per week.

Before we share our new Colombian recipes,  we will share our new amazing way to cook liver,

Remember how incredibly healthy it is.  

  • 1/4 – 1/3 inch slices of raw organic liver filets (2 lbs for 4 people)
  • 1/4 cup of sweet potato flour
  • 2 lbs of calf liver
  • little sea salt
  • little black pepper
  • 2 tps coconut oil

Place all liver filets on a board, on paper towels, dry all liver filets on paper towels; Salt and pepper on one side.  Prepare new sheet with sweet potato flour lightly sprinkled with sea salt.

Heat pan non stick pan with coconut oil, on medium – 3/4 high.

Place liver into sweet potato flour and coat perfectly …. shake off extra…

Heat pan with coconut oil and place into pan on medium -3/4 high. (important and according  to our stove..please pay close attention..only needs to cook 1 -2 minutes a side…TOPS!!!

Your liver after its dried and salted and peppered on one side, dab into sweet potato flour, dab on each side t; o remove excess.

Place into medium-hot coconut oil 1 – 2 mins on one side, 30 seconds on the second since and serve.

This is a great dish, try it and tell us about it.  Jo n Henry

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Halibut, Tomato Coconut Style

12/25/2011 3 Comments

FYI – Nutty Kitchen is going on Vacation to Colombia to see Henry’s parents; we will be back in 2 weeks with some amazing recipes. In the meantime we wish you Happy Holidays and a Very Happy New Year!!!! Thank you to each of you for you love and support. Jo, Henry and Tiger

***

“Oh My”, if you have not said these two words together in a while with food, don’t worry, you will with this dish. LOL There really is not much else to say. You will simply have to try to make this dish. It’s awesome with yucca or any other of our favorite side dishes.

Here are the amazing ingredients for this awesome dish:

  • 4 large yellow onions sliced
  • 5 large garlic cloves
  • 2 thick bacon strips
  • 1 inch ginger sliced
  • 5 green onions, diced (separate white from green)
  • 2 bottles strained tomatoes
  • 1 can coconut milk
  • 1 tbsp Turmeric
  • 1/2 tbsp Cumin
  • 1 pinch saffron
  • 1 Tbsp coconut oil
  • 3 lbs Halibut diced
  • Salt/pepper to taste

So begin with roasting the onions, etc. stir in all the wonderful spices and ingredients and bring to high heat, cover and reduce to low

  • 1- roast onions with coco oil and bacon
  • 2- add garlic/white part of onions (brown)
  • 3- add tomato, coconut oil and spices simmer
  • 4- add fish

OMG :-) and enjoy!

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Lemon Ginger Black Cod

11/21/2011 3 Comments

 

Oh yeah baby…my lovely Husband surprised me with this amazing dish after a very long and taxing day…thank you Henry… I love you for taking care of me.  :-)

 

This dish is comforting and delightfully light.  

Here are  the fabulous ingredients:

  •  1 lb Sablefish (Black Cod)
  • 4 Garlic cloves
  • 1 Inch Ginger
  • 1/4 Cup Coconut Aminos
  • 1 Tbsp Fish Sauce
  • 1/2 juice from Lemon
  • 2 Tbsp Water
  • 2 Tbsp Pastured Butter (0r coconut oil)

Ae this is how t prepare it:  

  1. Heat fat (butter/coconut oil) in a large cast iron pan on medium-high heat
  2. Combine Lemon, Water, Ginger, Fish Sauce, Coconut Aminos, and Garlic and blend into a paste using a hand blender or Vita-Mix
  3. Add Black Cod to pan skin side up.
  4. Begin to add blended paste to pan making sure cod filet(s) are complete covered.
  5. Cook for 4 minutes on skin up and then turn over and cook for another 3-4 minutes skin down.
  6. While cooking use a spoon to make sure fish is well covered with the paste.

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Black Cod Medallions with Mushrooms

10/04/2011 2 Comments

If you have not made Sablefish medallions before, then this is the dish to try.  Alaskan Pride Seafood has the best that we’ve had.

Here is our line up of delicious Ingredients:

  • 1 lb Sablefish (black cod) medallions
  • 2 Cups baby bello brown  mushrooms, sliced
  • 2 Cups fresh organic spinach
  • 1 Large Red Onion, sliced
  • 3 Garlic Cloves, chopped
  • 1/2 cup Coconut Milk
  • 1/4 bunch of Cilantro, chopped
  • Sea Salt and Black Pepper to taste
  • 1 Tbsp Coconut Oil
Here is how to make this lovely dish:
  1. In a medium cast iron pan heat Coconut Oil over medium heat
  2. Add sliced Onion and saute until glossy
  3. Next add chopped garlic, cilantro, spinach, salt, and pepper
  4. Add Coconut Milk and Sablefish Medallions, cover, reduce heat and cook for an additional 8-10 minutes
Serve with some of your favorite chilled salad or sides.  Enjoy!  Jo and Henry

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Pescado a la Veracruzana

09/26/2011 Leave a comment

I got to spend some quality time this afternoon with my amazing friend Dunia, while my husband surprised us with this amazingly light and satisfying dish.  He used fabulous fish from our friends at Alaskan Pride and organic tomato sauce.

Here is the line up for your needed Ingredients

  • 2 lbs of white flaky fish (we used Alaskan Ling Cod from Alaskan Pride Seafoods) – cut into small filets or 2 inch cubes
  • Juice from 2 large limes
  • 2 Tbsp Coconut Oil
  • 1/2 tsp sea salt
  • 2 Tbsp of Cilantro,  chopped
  • 3 Serrano Peppers
  • 2 Medium Red Onions, coarsely chopped
  • 5 Garlic Cloves
  • 1 Tbsp rinsed capers
  • 1 Bay Leave
  • 4 Whole Cloves
  • 10 Whole Black Peppercorns
  • 1/4 cup pitted and diced Olives
  • 1 tsp fresh Thyme
  • 4 vine ripe tomatoes, peeled and chopped
  • 3 cups Organic Strained Tomatoes
  • 1 cup of water
  • Salt and Pepper to taste
And here’s how to prepare this light and tasty dish
  1. Combine 1/2 tsp salt, juice from limes, and fish in a large bowl.  Allow to marinate for at least 30 minutes.
  2. In a large pan, heat coconut oil on medium heat and add onions.  Cook onions until glossy, then add peppercorns, cloves, cilantro, bay leave, peppers, garlic, capers, and olives.  Continue to cook for another 5 minutes.
  3. Next add tomatoes, tomato sauce, thyme, water, additional salt and pepper (as needed), and simmer for 15  minutes, allowing sauce to thicken.
  4. Finally, add marinated fish, reduce heat to low, cover and cook for an additional 10 minutes.
  5. Serve with Cauliflower Rice.
Thank you my love, for a night off and an amazing meal!

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Pho Nutty Kitchen Style

09/12/2011 5 Comments

Thank you Paul and Shou-Ching for this amazing dish and inspiration from your awesome Perfect Health Diet site.

Wonderful ingredients that you’ll need to make this dish:

  • 2 quarts of stock, we used some our duck stock
  • 5 cloves of garlic, sliced
  • 2 inches of fresh sliced ginger
  • 3 cups of whole shiitake mushrooms, we took the stems off
  • 3 sticks of cinnamon, keep whole
  • 10 whole cloves, keep whole
  • 1 – 2 tsps of whole pepper corn
  • 1/4 cup of fish sauce
  • 1 package of rice noodles
  • 1 lb lamb ribs
  • 2 tbsp coconut Oil

Garnish Ingredients

  • 1 lb of thinly sliced grass-fed stew meat or your favorite cut
  • 1 bunch off cilantro, chopped
  • 4 limes, cut into 8ths
  • a bunch of sliced Serrano peppers
Here is how to do pull it all together:
  1. In a large soup pot, heat your favorite stock on medium heat.
  2. Add garlic, ginger, cinnamon, cloves, pepper corn, fish sauce, mushrooms and cilantro and continue to cook on medium heat.
  3. In a separate cast iron pan heat coconut oil on medium-high to high heat; add lamb ribs and cook until nicely browned and most of the fat is rendered.  Once browned, add oil and ribs to  soup pot and continue to cook on medium.
  4. In another pot warm a few quarts of water on high heat.  Once the water is boiling add rice noodles and cook  for no more than 3 minutes.   Remove from boiling water, put into a strainer, and run some cool water over them to keep them from overcooking.
So here is how to build your little bowl of paradise:
Get your favorite soup bowl, place some of the thinly sliced raw beef in the bottom, add hot soup on top and garnish with cilantro and serano peppers. Squeeze 2 – 3 wedges of limes into your soup and through the squeezed lime into your dish.
OMG, this Pho is just to die for with the browned lamb ribs added. Amazing and a must try.

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